Description
Hákarl is a traditional Icelandic dish produced by anaerobic fermentation of Greenland shark followed by controlled drying.
Technical
During fermentation, obligate anaerobes convert trimethylamine oxide (TMAO) to trimethylamine (TMA), which is then oxidized to ammonia, giving the product its characteristic pungent aroma. The subsequent drying phase promotes further proteolysis and dehydration, concentrating proteins and volatile amines while reducing moisture to inhibit spoilage organisms.
Science
Primary Reaction
Anaerobic conversion of TMAO to TMA and subsequent oxidation to ammonia
Sensory Profile
Aroma ()
ammoniafishypungentearthymetallicsharpmarinefermentedumami-richgamey